Boston Cream Pie

My Grandma turned 90 today and I thought I had to make some sort of VERY special cake for her. I think I succeeded making this Boston Cream Pie.  I don't have two round cake pans that are the same, so I decided the best method was to make a square Boston Cream Pie.  That really helped make Grandma's birthday even more spectacular.

Ingredients

Pastry Cream

2 c. half-and-half

6 large egg yolks

1/2 c. (3 1/2 ounces) sugar

pinch salt

1/4 c. flour

4 T. cold butter, cut into four pieces

1 1/2 t. vanilla 

Cake

1 1/2cups (7 1/2 ounces) flour

1 1/2 t. baking powder

3/4 t. salt

3/4 c. whole milk

6 T. butter

1 1/2 t. vanilla

3 large eggs

1 1/2cups (10 1/2 ounces) sugar

Glaze

1/2 c. heavy cream

2 T. light corn syrup

4 oz bittersweet chocolate, chopped fine

Instructions 

For the Pastry Cream

1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan
2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24.

For the Cake:

1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes. 

To Assemble: 

1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze. 

For the Glaze

1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.

Strawberry Poke Cake

I made this for a church pot luck this week. Isn't it required to take something that contains Jello to a church potluck? Anyway, this is good. It's slightly different than a normal poke cake, but it's for the better! Make sure not to rush this recipe, as the whole cake needs some time to just meld together.

Cake Ingredients

12 T. butter, softened, plus extra for preparing pan

4 t. baking powder

1 t. salt

1 c. milk

2 t. vanilla

6 large egg whites

1 3/4 c. sugar

Syrup and Topping Ingredients

4 c. frozen strawberries

6 T. sugar

2 T. orange juice

1/2 c. water

2 T. strawberry-flavored gelatin

2 c. heavy cream

Directions

For the cake: 

1. Adjust oven rack to middle position and heat oven to 350 degrees.  Grease and flour a 9x13 baking pan.
2. Whisk flour, baking powder, and salt in bowl.
3. Whisk milk, vanilla, and egg whites in large measuring cup.
4. Beat butter and sugar on medium-high speed until fluffy (~3 min)
5. Add flour and milk mixture alternately, in two batches, beating after each addition until combined (~30 secs)
6. Give batter one final stir with a rubber spatula, and then pour into prepared pan.  Bake until toothpick inserted in center comes out clean (~35 minutes)
7. Cool cake completely (at least 1 hour)

For the syrup and topping:

1. Heat 3 c. strawberries, 2 T. sugar, juice, and water in medium saucepan over medium-low heat.  Cover and cook until liquid is deep red and strawberries are softened (~10 min)
2. Strain liquid into bowl reserving solids, then whisk gelatin into liquid.  Let cool to room temperature. (30 min)
3. Poke about 50 holes in top of cooled cake with a skewer.  Slowly pour cooled liquid into every hole.
4. Wrap cake with plastic wrap, and refrigerate until gelatin is set.  (At least 3 hours and up to 2 days.  I suggest longer than 3 hours)
5. Pulse reserved strained strawberries, 2 T. sugar, and remaining strawberries in food processors until mixture resembles strawberry jam.
6. Spread strawberry mixture evenly over cake.
7. Beat heavy cream with 2 T. sugar to soft peaks.
8. Spread whipped cream over strawberries.
9. Cut cake into squares and serve cold.

Strawberry Rhubarb Almond Muffins

I found this recipe online and thought they sounded great, however, they were okay. I just expected more out of muffins with almond paste, orange zest, strawberries, AND rhubarb. These were good, just not great.

INGREDIENTS

Topping Ingredients

1/4 c. brown sugar

1/4 t. cinnamon

Muffin Ingredients

1-7 oz box almond paste

2 c. flour

2/3 c. sugar

2 t. baking powder

1 t. grated orange zest

1/2 t. baking soda

1/2 t. salt

3/4 c. buttermilk

4 T. butter, melted

2 eggs

3/4 c. strawberries, 1/4-1/2 inch dice

3/4 c. rhubarb, 1/4-1/2 inch dice

DIRECTIONS

1. Preheat oven to 375°F and grease a twelve-count muffin tin or line with paper cups.
2. In a small bowl mix the brown sugar and cinnamon. Set aside.
3. Add almond paste, flour, sugar, baking powder, orange zest, baking soda and salt to food processor fitted with a metal blade. Pulse until almond paste is finely cut into flour. (Or use a bowl with a pastry cutter).
4. In a medium bowl beat the buttermilk, butter and eggs until well combined.
5. Mix the flour mixture first, then the strawberries and rhubarb. Stir gently until all ingredients are just incorporated. Over beating will make a tough muffin.
6. Scoop batter into muffin tins and sprinkle with topping.
7. Bake for 28-30 minutes or until tops are rounded and muffins are golden.
8. Cool tin on wire rack for 5 minutes. Gently transfer muffins from tin to wire rack to finish cooling. These muffins are especially good served warm.

Mountain Dew Cupcakes

A friend of mine found this recipe and was thinking of people that love Mountain Dew. She passed it on to me as she knew I was going to be visiting one of our friends that has to be the biggest Mountain Dew fans we know. If you don't drink Mountain Dew all the time, I don't think you would immediately think, "Wow, these taste like Mountain Dew!" However, they are WONDERFUL lemon lime cupcakes that I will certainly make again! As an FYI - I couldn't find my micro-planer get the zest from the lemons and limes. Instead, I used lemon and lime oils that I have on hand. I realize this isn't something most people have on hand, but I'm sure it's equally good with the flecks of zest in the cupcakes and frosting.

Mountain Dew Cupcake Ingredients

1 c. butter (2 sticks)
2 c. sugar
4 large eggs
3/4 c. Mountain Dew

1 Lemon, juice and zest

1 Lime, juice and zest
1 1/2 t. lemon extract
2-3/4 c. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt

Mountain Dew Frosting Ingredients

1 c. butter (2 sticks)
4-5 c. powdered sugar
2 T. Mountain Dew
1/2 Lemon, juice and zest

1 Lime, juice and zest
1 t. lemon extract

neon green food coloring (yellow and blue if you dont have green)

Directions

1. To make cupcakes, beat butter on medium speed for 30 seconds.
2. Add sugar and lemon and lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, scraping down the sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl.  Fold into sugar mixture.
5. Add the Mountain Dew, lemon and lime juice, and lemon extract.  Mix to combine.
6. Scoop into cupcake papers about two-thirds full.
7. Bake for 18-20 minutes until a cake tester comes out clean.
8. To make frosting, beat butter at medium-high speed until creamy
9. Add half of the sugar, turn mixer on low for 5 seconds.
10. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
11. Add food coloring to the desired color.
12. Gradually add remaining sugar until you get to the consistency and sweetness you like.
13. Frost cupcakes when they are completely cooled.

Strawberry Nectarine No Bake Cheesecake

Well, I thought I'd try my hand at no bake cheesecake as it is too hot outside to turn the oven on. I thought it turned out okay. I didn't let it firm up over night which would have helped a lot and I even think this would have been great frozen. Next time.  I also made it in my new 7 inch spring form pan, but it was FULL.  I think if I would have made more crust and moved it into an 8 inch pan it would have helped a little.

Ingredients

15 Ginger Snaps turned into crumbs

2 T. butter

12 oz. cream cheese softened

1/2 c. sugar

1 1/2 c. strawberries

1 nectarine, peeled

2 t. vanilla

1 c. whipping cream, whipped

Directions

1. Combine the crushed cookies and butter in a 7 inch spring form pan and press firmly and evenly into the bottom and sides.
2. Bake in a 350-degree oven for 5-8 minutes. Allow the crust to cool completely before adding filling.
3. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.
4. Using your hands, squish the nectarine.  It will release a lot of juice.  Add all juice and pulp to cream cheese mixture.  Mix well.
5. Mix in strawberries.
6. In a clean chilled bowl, beat the whipping cream until soft peaks form.
7. By hand, fold in the whipped cream into the cream cheese mixture.
8. Spoon filling mixture into crust.
9. Chill or freezer overnight.